Food Structure-Netherlands最新文献

Physicochemical attributes and stabilization mechanism of emulsions stabilized by microfluidized soybean by-products 大豆微流化副产物稳定乳状液的理化性质及稳定机理

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2026-01-01 DOI: 10.1016/j.foostr.2026.100500

Jia Liu , Qiaomei Wang , Luyao Shi , Lu Han , Zaifei Zheng , Peng Wang , Ahmed S.M. Saleh , Daozi Deng , Zhigang Xiao , He Liu , Chunfang Ma

The efficient utilization of soybean by-products, such as soybean hull and wet okara, has significant potential in enhancing their economic value in the food industry. In this study, extruded soybean by-products (ESBP) particles were processed using dynamic high-pressure microfluidization (DHPM) to produce microfluidized ESBP (MESBP) particles. The physicochemical properties and structural characteristics of MESBP particles and the emulsions they stabilize were comprehensively evaluated. The results showed that DHPM treatment did not alter the chemical bonds and crystalline structure of MESBP particles but induced a rougher and more porous microstructure. While ESBP particles alone were unable to form stable emulsions, MESBP particles exhibited improved emulsifying properties with increasing DHPM intensity, including smaller particle sizes, higher absolute ζ-potential values, and larger contact angles. Correspondingly, the droplet sizes of emulsions stabilized by MESBP particles decreased, while their absolute ζ-potential, apparent viscosity, viscoelastic (G') and viscous (G′') moduli increased with increasing DHPM intensity. Emulsions stabilized by MESBP particles treated at high DHPM intensity demonstrated superior storage and physical stability, attributed to the formation of a gel-like network structure via strong particle adsorption at the oil–water interface. The findings present a promising strategy for valorizing soybean by-products as effective particulate emulsifiers, thereby broadening their application in the food sector.

大豆壳、湿豆渣等大豆副产品的有效利用，在提高其食品工业经济价值方面具有巨大的潜力。本研究采用动态高压微流化（DHPM）技术对膨化大豆副产物（ESBP）颗粒进行处理，制备微流化ESBP （MESBP）颗粒。综合评价了MESBP颗粒及其稳定乳状液的理化性质和结构特征。结果表明，DHPM处理并没有改变MESBP颗粒的化学键和晶体结构，而是使MESBP颗粒的微观结构更粗糙、更多孔。虽然ESBP颗粒本身无法形成稳定的乳液，但随着DHPM强度的增加，MESBP颗粒的乳化性能得到改善，包括粒径更小、绝对ζ-电位值更高、接触角更大。相应的，随着DHPM强度的增加，MESBP颗粒稳定的乳状液的液滴尺寸减小，而其绝对ζ-势、表观粘度、粘弹性（G′）和粘性（G”）模量增大。经高DHPM强度处理的MESBP颗粒稳定的乳状液表现出优异的储存和物理稳定性，这是由于在油水界面通过强颗粒吸附形成的凝胶状网络结构。该研究结果为大豆副产品作为有效颗粒乳化剂的增值提供了一个有希望的策略，从而扩大了它们在食品部门的应用。

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引用次数: 0

Impact of pre- and post- frying treatments on meat-analog based batter coated fried food 油炸前后处理对肉制品面糊包覆油炸食品的影响

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2026-01-01 DOI: 10.1016/j.foostr.2026.100503

Md. Hafizur Rahman Bhuiyan, Nushrat Yeasmen, Michael Ngadi

This study describes how pre- and post-frying procedures affect meat analog based coated foods. A meat-analog was coated with batter systems made with wheat and rice flour that had varying (1:1, 1:1.3, 1:1.5) solid-to-water ratio (SWR) as pre-frying treatments. The coated meat analogs were fried for 4 min at 180°C before being treated with hot air blow (HAB), centrifuge-aided absorbent paper (CAP), and pressure-assisted absorbent paper (PAP). The physiochemical (crust moisture: 0.09–0.51db, total moisture:0.54–1.09db, crust fat:0.43–0.13db, total fat:0.40–0.20db, maximum force to break:0.76–4.27 N, distance at maximum force:0.93–4.80 mm, slope at maximum force:0.14–4.6 N/mm), thermal (glass transition temperature: −21.09 to −22.97°C), and structural (crust thickness:1.21–3.08 mm, area density:0.18–0.47 g/cm², volumetric density:1.25–2.12 g/cm³, surface opening: 3.12–23.35 %, fractal dimension: 2.692–2.886) characteristics of coated meat-analog, as well as batter rheology (consistency index: 1.17–78.37 Pa.sⁿ, flow behavior index: 0.25–0.56, water retention ability: 49.42–99.17 %, batter pickup: 24.12–77.87 %) and process parameters (frying loss:7.70–22.3 %, cooking yield: 2.53–84.17 %), were all significantly (p < 0.05) impacted by the pre-frying alteration of the batters SWR. Overall, lower SWR batters produced less fat, however, higher SWR batters produced fried meat analogs with stronger textural qualities (hardness, brittleness, crispiness). The fat content (crust: 0.16–0.34db, total:0.25–0.32db) of batter-coated fried meat analogs was reduced (crust: 0.08–0.30db, total:0.18–0.31db) by post-frying treatments (HAB, PAP, and CAP) without altering the other parameters being studied. Surface study showed that SWR of the batters significantly affected the microstructure of coated fried meat analogs, and surface structural characteristics (roughness, openings) affected the effectiveness of post-frying treatments.

本研究描述了油炸前和油炸后的过程如何影响肉类模拟物为基础的涂层食品。用不同（1:1,1:1.3,1:1.5）固水比（SWR）的小麦和米粉制成的面糊系统涂覆肉类模拟物，作为油炸前处理。在180°C下煎炸4 min，然后用热风吹（HAB）、离心辅助吸收纸（CAP）和压力辅助吸收纸（PAP）处理。物理化学（地壳水分：0.09-0.51db，总水分：0.54-1.09db，地壳脂肪：0.43-0.13db，总脂肪：0.40-0.20db，最大破碎力：0.76-4.27 N，最大力距离：0.93-4.80 mm，最大力坡度：0.14-4.6 N/mm），热（玻璃化转变温度：- 21.09 ~ - 22.97℃），结构(地壳厚度：1.21-3.08 mm，面积密度：0.18-0.47 g/cm2，体积密度：1.25-2.12 g/cm3，表面开度：3.12-23.35 %，分形维数：2.692-2.886)包膜肉制品的特性，以及面糊流变学(稠度指数：1.17-78.37 Pa。煎炸前面糊SWR的改变对其流动性指数0.25 ~ 0.56、保水能力49.42 ~ 99.17 %、面糊吸收率24.12 ~ 77.87 %、煎炸损失率7.70 ~ 22.3% %、蒸煮得率2.53 ~ 84.17 %等工艺参数均有显著影响（p <； 0.05）。总体而言，较低的SWR产生较少的脂肪，然而，较高的SWR产生的油炸肉类似物具有更强的质地（硬度，脆性，酥脆）。油炸后处理（HAB、PAP和CAP）在不改变其他参数的情况下，降低了面糊包膜煎炸肉类似物的脂肪含量（饼皮：0.16-0.34db，总：0.25-0.32db）（饼皮：0.08-0.30db，总：0.18-0.31db）。表面研究表明，面糊的SWR显著影响涂覆油炸肉类似物的微观结构，表面结构特征（粗糙度、开孔）影响油炸后处理的效果。

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引用次数: 0

Mesoscopic properties of Antarctic krill protein amyloid fibrils described by soft matter physics 用软物质物理描述南极磷虾蛋白淀粉样原纤维的介观特性

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2026-01-01 DOI: 10.1016/j.foostr.2026.100501

Yifan Zhang , Xing Chen , Hang Qi , Xidong Jiao , Nana Zhang , Bowen Yan , Daming Fan

Artificial amyloid fibrils derived from food proteins have attracted significant interest due to their diverse functionalities in food science, materials engineering, and nanotechnology. As a strategical global biomass resource, Antarctic krill proteins (AKP) were extracted from defatted krill meal and self-assembled into amyloid fibrils (AKAF) under pH 2.0 and elevated temperature. The mesoscopic properties of AKAF were characterized using soft matter physics approaches. Results showed that mature AKAF exhibit an average height of 1.8 nm and a contour length of 1.8 μm, featuring a periodic helical structure with a pitch of 25.0 nm. Additionally, AKAF display remarkable mechanical rigidity with a persistence length of 5.9 μm and Young’s modulus of ∼15.5 GPa, exceeding most reported food protein amyloid fibrils. Overall, this study demonstrates the upcycling of krill waste protein into amyloid materials with significant material properties, contributing to the resource-efficient and sustainable utilization of marine protein resources.

从食品蛋白中提取的人工淀粉样蛋白原纤维由于其在食品科学、材料工程和纳米技术中的多种功能而引起了人们的极大兴趣。南极磷虾蛋白（AKP）是一种全球性的战略性生物质资源，从磷虾粕中提取南极磷虾蛋白（AKP），并在pH 2.0和高温条件下自组装成淀粉样原纤维（AKAF）。利用软物质物理方法对AKAF的介观性质进行了表征。结果表明，成熟的AKAF平均高度为1.8 nm，轮廓长度为1.8 μm，具有周期螺旋结构，节距为25.0 nm。此外，AKAF具有优异的机械刚性，其持久长度为5.9 μm，杨氏模量为~ 15.5 GPa，超过了大多数报道的食品蛋白淀粉样原纤维。综上所述，本研究表明磷虾废蛋白可升级为具有显著材料特性的淀粉样物质，有助于海洋蛋白质资源的资源化和可持续利用。

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引用次数: 0

Hybrid yoghurt-like gels from Nannochloropsis oceanica and bovine proteins structured with glucono-δ-lactone: Rheological, physicochemical, and microstructural insights 由海洋纳米绿藻和用葡萄糖-δ-内酯结构的牛蛋白制成的混合酸奶样凝胶：流变学、物理化学和微观结构的见解

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2026-01-01 DOI: 10.1016/j.foostr.2026.100502

Jayani Samarathunga , Thi Phuong Linh Le , Katrina Strazdins , Jeroen Rens , Benu Adhikari

This study developed and characterized set-type hybrid yoghurt-like gels by combining Nannochloropsis oceanica protein (NP) with milk protein concentrate (MPC). The proportion of NP in the NP–MPC hybrid yoghurt-like gel formulations was 25 %, 50 %, 75 %, or 100 % of the total protein content (4.2 % w/w), with 100 % MPC gel serving as the benchmark. The yoghurt-like gel-forming premix was acidified with 2 % (w/w) glucono-δ-lactone (GDL) to induce gelation while avoiding fermentation-related complications. Variations in the buffering capacity of NP–MPC blends modulated the rate of GDL-induced acidification, affecting gelation time and gel strength, as reflected by changes in storage and loss moduli. The lower buffering capacity of NP led to a faster pH drop and reduced gel strength, with lower moduli values observed in NP-rich formulations compared to the more robust networks formed in MPC-rich systems. Increasing the NP proportion decreased viscosity and hardness while increasing syneresis. Gelation during acidification significantly reduced the browning index and increased the whiteness index. Formulations containing 50–100 % NP displayed an olive-green color. Among the formulations, the 25 % NP (75 % MPC) sample exhibited gelation, microstructure, textural, rheological, and syneresis characteristics closest to those of 100 % MPC, indicating it as an optimal formulation. The NP-rich formulation also exhibited a consistency resembling pourable yoghurt. Overall, this study provides new insights into the development of yoghurt-like gels from dairy–algal protein hybrids, with potential to balance nutritional quality and sustainability.

本研究将纳米海洋绿藻蛋白（NP）与乳蛋白浓缩物（MPC）结合，制备并表征了固定式混合酸奶凝胶。NP在NP - MPC混合酸奶样凝胶配方中的比例分别为25 %、50 %、75 %和100 %，占总蛋白质含量（4.2 % w/w），以100 % MPC凝胶为基准。用2 % （w/w）的葡萄糖-δ-内酯（GDL）酸化酸奶样凝胶预混料，以诱导凝胶形成，同时避免发酵相关并发症。NP-MPC共混物缓冲能力的变化调节了gdl诱导的酸化速率，影响了凝胶时间和凝胶强度，这反映在储存和损失模量的变化上。NP较低的缓冲能力导致pH下降更快，凝胶强度降低，与富mpc体系中形成的更坚固的网络相比，富NP配方中观察到的模数值更低。增加NP比例会降低粘度和硬度，但会增加协同作用。酸化过程中的凝胶化显著降低了褐变指数，提高了白度指数。含有50-100 % NP的配方显示为橄榄绿。在配方中，25 % NP（75 % MPC）样品表现出与100 % MPC最接近的凝胶、微观结构、结构、流变学和协同作用特征，表明它是最佳配方。富含np的配方也表现出类似于可倒酸奶的稠度。总的来说，这项研究为从乳制品-藻类蛋白质杂交中开发类似酸奶的凝胶提供了新的见解，具有平衡营养质量和可持续性的潜力。

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引用次数: 0

Variation in HMW-GSs at Glu-D1 locus causes differences in protein behaviors and starch structures during noodle cooking and retrogradation Glu-D1基因座HMW-GSs的变异导致面条在煮熟和退化过程中蛋白质行为和淀粉结构的差异

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-12-24 DOI: 10.1016/j.foostr.2025.100499

Pai Peng, Xiaolong Wang, Xinyu Zhang, Xinrui Ren, Xinzhong Hu

To study the effect of gluten strength on starch structure and digestibility during noodle processing, two gluten samples containing HMW-GSs N/17 + 18/5 + 10 and N/17 + 18/2 + 12, respectively, were separated from wheat near-isogenic lines and combined with identical wheat starch to prepare two recombinant noodles. The structural changes in protein, starch, and their interactions during noodle cooking and retrogradation were investigated. The results indicated that the noodles with 5 + 10 subunits exhibited better cooking and textural characteristics compared to 2 + 12. Cooking and retrogradation led to protein aggregation, with the 5 + 10 noodles displaying higher levels of SDS-unextractable polymeric proteins characterized by increased disulfide bonds, hydrophobic interactions, and β-sheets. Meanwhile, the double helices within starch were disrupted, producing more single helices rich in inclusion complexes. The dense and extensive gluten matrix in 5 + 10 noodles inhibited the destruction of starch granules during cooking, and promoted starch recrystallization and the formation of starch-protein complexes, which contributed to a higher RS content (29.13 %). In contrast, the 2 + 12 noodle exhibited greater release of short-chain starches and monomeric proteins during cooking, leading to a disordered structure that impeded starch recrystallization and improved starch digestibility. The findings support improving noodle quality and starch digestion resistance through the incorporation of suitable HMW-GSs.

为研究面筋强度对面条加工过程中淀粉结构和消化率的影响，分别从小麦近等基因系中分离出含有HMW-GSs的两种面筋样品N/17 + 18/5 + 10和N/17 + 18/2 + 12，并与相同的小麦淀粉结合制备两种重组面条。研究了面条在煮熟和变质过程中蛋白质、淀粉的结构变化及其相互作用。结果表明，5个 + 10亚单位的面条比2个 + 12亚单位的面条具有更好的烹饪和质地特征。蒸煮和退化导致蛋白质聚集，5 + 10面条显示出更高水平的sds不可提取聚合蛋白，其特征是增加的二硫键、疏水相互作用和β-片。同时，淀粉内部的双螺旋结构被破坏，产生更多富含包合物的单螺旋结构。5 + 10面条中密集而广泛的面筋基质抑制了淀粉颗粒在蒸煮过程中的破坏，促进了淀粉的再结晶和淀粉-蛋白复合物的形成，从而提高了RS含量（29.13 %）。相比之下，2 + 12面条在烹饪过程中表现出更多的短链淀粉和单体蛋白的释放，导致结构紊乱，阻碍了淀粉的再结晶，提高了淀粉的消化率。研究结果支持通过添加合适的HMW-GSs改善面条品质和淀粉消化能力。

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引用次数: 0

Microrheological mechanisms of casein-whey protein ratio regulating protein-dominated gel networks and quality correlation in yogurt 酪蛋白-乳清蛋白比例调节蛋白主导凝胶网络和酸奶质量相关性的微流变机制

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-12-22 DOI: 10.1016/j.foostr.2025.100498

Hairan Ma , Xiuying Wu , Jiajie Hu , Huifang Cai , Hui Li , Hongliang Li , Xiaoxia Bai

This study systematically investigated the effects of varying casein-to-whey protein (CN:WP) ratios on the microrheological properties of protein gels and the quality characteristics of yogurt. Eight sets of protein gel and yogurt samples were prepared, with CN:WP ratios adjusted to 10:0, 9:1, 8:2, 7:2, 8:3, 5:2, 4:2, and 3:2, respectively. For protein gels, key parameters measured included microrheological properties (mean squared displacement, MSD; Elasticity Index, EI; Solid-Liquid Balance, SLB; Macroscopic Viscosity Index, MVI) and gel strength; for yogurt, analyses encompassed particle size distribution, water-holding capacity (WHC), textural properties, and sensory attributes. Results revealed that casein is pivotal for the formation and structural integrity of protein gel networks. When the CN:WP ratio was < 8:2, the elasticity, viscosity, and strength of protein gels increased with increasing CN:WP ratio—this was attributed to the enhanced formation of a continuous casein-dominated network. For yogurt, samples with a CN:WP ratio > 8:2 exhibited superior WHC and consistency. Within the CN:WP range of 8:2–8:3, a higher casein proportion promoted the formation of a more robust gel structure. Consequently, the corresponding yogurt showed smaller and more uniform particle size (22.59–31.11 μm), further improved WHC (73.99 %–77.04 %), and enhanced textural properties. Specifically, controlling the CN:WP ratio within 8:2–8:3 yielded yogurt with a smooth mouthfeel (sensory score +1.2) and uniform texture, which are desirable quality attributes for commercial products.

本研究系统研究了不同酪蛋白与乳清蛋白（CN:WP）比例对蛋白凝胶微流变学特性和酸奶品质特性的影响。将CN:WP比例分别调整为10:0、9:1、8:2、7:2、8:3、5:2、4:2和3:2，制备8组蛋白凝胶和酸奶样品。对于蛋白质凝胶，测量的关键参数包括微流变特性（均方位移MSD、弹性指数EI、固液平衡SLB、宏观粘度指数MVI）和凝胶强度；对于酸奶，分析包括粒径分布、保水能力（WHC）、质地特性和感官属性。结果表明，酪蛋白对蛋白质凝胶网络的形成和结构完整性至关重要。当CN:WP比为<； 8:2时，蛋白质凝胶的弹性、粘度和强度随着CN:WP比的增加而增加，这是由于酪蛋白主导的连续网络的形成增强。对于酸奶，CN:WP比>； 8:2的样品具有较好的WHC和稠度。在CN:WP为8:2-8:3的范围内，酪蛋白比例越高，凝胶结构越坚固。结果表明，该酸奶粒径更小，粒径更均匀（22.59 ~ 31.11 μm）， WHC（73.99 % ~ 77.04 %）进一步提高，结构性能增强。具体而言，将CN:WP比控制在8:2-8:3以内，酸奶口感光滑（感官评分+1.2），质地均匀，是商业产品所期望的质量属性。

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引用次数: 0

Enhancement of surimi gels using phosphorylated cellulose nanofibers 磷酸化纤维素纳米纤维增强鱼糜凝胶

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-12-16 DOI: 10.1016/j.foostr.2025.100494

Berkani Somia , Lei Zhang , Ning Ren , Xue Gao , Cancan Shan , Mei Cui , Rongxin Su , Maina Mwangi , Renliang Huang

Surimi-based products with high nutritional content are gaining popularity. Improving surimi gel properties is crucial for future processing and product quality. In this study, phosphorylated cellulose nanofibers (PCNFs) were used as a textural enhancer. Firstly, PCNFs are special fibers with active phosphate groups and high surface hydrophilicity, making them ideal as surimi gel additives. Furthermore, the creative use of PCNFs at a concentration of 0.15 wt% (0.15 g/100 g surimi) greatly improves the surimi gels' microstructure, including hardness by 89.57 %, gumminess by 162.31 %, and chewiness by 216.63 %, and water holding capacity due to a synergistic effect between nanofibers and myosin. A model was created to illustrate the interaction between PCNFs and myosin in the surimi matrix. The model provides insights into the role of cellulose-based additives in food gels, aiming to develop innovative surimi products and provide guidance for creating high-quality cellulose-additive foods and understanding their functions in meat gel systems.

以鱼糜为基础的高营养产品越来越受欢迎。提高鱼糜凝胶性能对今后的加工和产品质量至关重要。在这项研究中，磷酸化纤维素纳米纤维（PCNFs）被用作结构增强剂。首先，PCNFs是具有活性磷酸基团和高表面亲水性的特殊纤维，使其成为鱼糜凝胶添加剂的理想选择。此外，创造性地使用浓度为0.15 wt%（0.15 g/100 g鱼糜）的PCNFs，极大地改善了鱼糜凝胶的微观结构，包括硬度提高89.57 %，胶性提高162.31 %，咀嚼性提高216.63 %，并且由于纳米纤维和肌球蛋白之间的协同作用而提高了持水能力。建立了一个模型来说明鱼糜基质中PCNFs与肌凝蛋白之间的相互作用。该模型提供了对纤维素添加剂在食品凝胶中的作用的见解，旨在开发创新的鱼糜产品，并为创建高质量的纤维素添加剂食品和了解其在肉凝胶系统中的功能提供指导。

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引用次数: 0

Application of seaweed polysaccharides in pre-baked frozen bread and their effect on frozen gluten 海藻多糖在预焙冷冻面包中的应用及其对冷冻面筋的影响

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-12-16 DOI: 10.1016/j.foostr.2025.100493

Ying Zhu , Shangyuan Sang , Maya Fitriyanti , Xiaohu Luo , Imran Mahmood Khan , Xueming Xu

During the freezing process, the formation and recrystallization of ice crystals can disrupt the gluten structure. This study first investigated the effects of five types of seaweed polysaccharides—sodium alginate, propylene glycol alginate (PGA), κ-carrageenan, ι-carrageenan, and λ-carrageenan on the quality of pre-baked frozen bread. The results showed that seaweed polysaccharides significantly reduced the hardness of pre-baked frozen bread, and PGA significantly increased the bread's volume (P < 0.05). Additionally, the effects of the five seaweed polysaccharides on the physicochemical and structural properties of gluten protein before and after freeze-thaw treatment were investigated. After freeze-thaw treatment, compared with the control group, seaweed polysaccharides increased the proportion of strongly bound water in gluten, reduced the content of weakly bound water, decreased the free sulfhydryl content and surface hydrophobicity index of gluten, and increased the content of α-helix structures. Compared with the other four seaweed polysaccharides, gluten treated with PGA exhibited improved integrity of the gluten network after freeze-thaw treatment. Our results demonstrate the feasibility of employing seaweed polysaccharides as natural cryoprotectants in frozen bakery production.

在冷冻过程中，冰晶的形成和再结晶会破坏面筋结构。本研究首先考察了海藻酸钠、海藻酸丙二醇酯（PGA）、κ-卡拉胶、ι-卡拉胶和λ-卡拉胶五种海藻多糖对预焙冷冻面包品质的影响。结果表明，海藻多糖显著降低了预焙冷冻面包的硬度，PGA显著增加了预焙冷冻面包的体积（P <； 0.05）。此外，还研究了5种海藻多糖在冻融前后对面筋蛋白理化性质和结构性质的影响。冻融处理后，与对照组相比，海藻多糖提高了面筋中强结合水的比例，降低了弱结合水的含量，降低了面筋的游离巯基含量和表面疏水性指数，增加了α-螺旋结构的含量。与其他四种海藻多糖相比，经PGA处理的面筋在冻融处理后具有更好的面筋网络完整性。研究结果表明，海藻多糖作为天然冷冻保护剂用于冷冻面包生产是可行的。

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引用次数: 0

Porous pathways to improve food functionality and sustainability 多孔途径提高食品的功能性和可持续性

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-10-01 DOI: 10.1016/j.foostr.2025.100488

Lara Manzocco

引用次数: 0

Lentil protein isolate suspensions with improved solubility and colloidal stability using high pressure homogenisation treatments 采用高压均质处理的扁豆分离蛋白悬浮液具有更好的溶解度和胶体稳定性

IF 5.9 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands

Pub Date : 2025-10-01 DOI: 10.1016/j.foostr.2025.100469

Nicolas Malterre , Francesca Bot , Justyna Tarapata , Elke K. Arendt , Emanuele Zannini , James A. O’Mahony

Lentil protein has generally good techno-functional properties; however, the limited solubility of lentil protein is a barrier to its wider use in food applications. This study aimed to evaluate the impact of high-pressure homogenisation (HPH), in the range 0–180 MPa, on selected techno-functional properties of lentil protein isolate (LPI) suspensions. The results showed that the low solubility (62.8 %) of LPI is mainly attributed to hydrophobic interactions and hydrogen bonds. Treatment with HPH at 180 MPa was effective in increasing this solubility to 95.3 %. The weighted mean volume diameter of particles in the suspensions decreased from 10.7 ± 1.1 (control) to 0.33 ± 0.06 µm (180 MPa), with this reduction in particle size attributed to physical disruptions/breakage of powder particles and of insoluble protein aggregates. Surface hydrophobicity increased from 614 to 1312 on HPH treatment, due to the exposure of previously-buried hydrophobic groups. The physical stability of the suspensions increased with increasing pressure, as evidenced by the separation rate decreasing from 8.55 % to 4.92 %/h for the control and 180 MPa treatments, respectively. These results indicate that HPH is a promising processing strategy to develop colloidally stable lentil protein suspensions with enhanced solubility and improved techno-functional properties for use of lentil protein ingredients in sustainable food products.

扁豆蛋白具有普遍良好的技术功能特性；然而，小扁豆蛋白的溶解度有限，阻碍了其在食品中的广泛应用。本研究旨在评估高压均质（HPH）在0-180 MPa范围内对扁豆分离蛋白（LPI）悬浮液所选技术功能特性的影响。结果表明，LPI的低溶解度（62.8 %）主要归因于疏水相互作用和氢键。180 MPa的HPH处理有效地将其溶解度提高到95.3 %。悬浮液中颗粒的加权平均体积直径从10.7 ± 1.1（对照组）下降到0.33 ± 0.06 µm(180 MPa)，颗粒大小的减少归因于粉末颗粒和不溶性蛋白质聚集体的物理破坏/破裂。在HPH处理下，由于暴露了先前埋藏的疏水性基团，表面疏水性从614增加到1312。悬浮液的物理稳定性随压力的增加而增加，在对照和180 MPa处理下，分离率分别从8.55 %下降到4.92 %/h。这些结果表明，HPH是一种很有前途的加工策略，可以开发出具有增强溶解度和改善技术功能特性的胶体稳定的小扁豆蛋白悬浮液，用于可持续食品中的小扁豆蛋白成分。

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引用次数: 0